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Technical Specifications

PHYSICAL

  • Appearance & colour: Beige powder

LIMITS

  • Chrome: < 10 mg/kg
  • Copper: < 35 mg/kg
  • Zinc: < 100 mg/kg
  • Lead: < 4 mg/kg
  • Iron: < 150 mg/kg
  • Mercury: < 1 mg/kg
  • Arsenic: < 3 mg/kg
  • Cadmium: < 1 mg/kg

CHEMICAL

  • Loss on desiccation: < 9.5%
  • Ashes: < 5%

MICROBIOLOGICAL

  • Coliforms: < 60 UFC/g
  • Escherichia coli: Absence/g
  • Viable microorganisms: < 3.104 UFC/g
  • Salmonella: Absence/25 g
  • Yeasts: < 6.102 UFC/g
  • Mould: < 6.102 UFC/g

Features and Benefits

  • Formulation: Mix of pea proteins (Pisium sativum) and Polyvinylpolypyrolidone (E1202).
  • Enological benefits:
    • Pea protein and PVPP are both highly effective at removing certain phenolic compounds. GreenFine® Rosé’s combination of these ingredients provides comprehensive activity for removing oxidized (DO420) and oxidizable (DO320) phenolic compounds.
    • It decreases bitterness and off-flavors (moldy/green notes), optimizing aroma production and preservation in the wine.
    • Additionally, GreenFine® Rosé is effective for reducing color.

Product Applications

Dissolve in 10 times its weight of warm water, then add into the tank during a pump over in order to obtain perfect homogenization. GreenFine® Rosé is a clarification agent for static treatment or flotation.

Dosage: 15 to 80 g/hL. We recommend running bench trials to set the appropriate dose.

Maximum dosage rate (OIV recommendation): 80 g/hL.

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